Parmesan Pumpkin Beer Bread

Ahh, fall cooking.  I’m ready for it.  It stays hot very late into the season down here in Nashville, so I’m not quite ready for full on pumpkin pies and hot apple cider.  This parmesan pumpkin beer bread, however is the perfect thing to ease you into fall cooking.

Parmesan Pumpkin Beer Bread

Assuming you’re as crazy about fall beers as I am, you probably have everything you need to make this pumpkin beer bread in your kitchen already.  Beer, flour, baking powder, cheese, butter.  You got all that?  I thought so.

The best thing about beer bread is how quick and easy it makes baking homemade bread.  It’s a little denser than normal yeasted breads, but a few tricks prevent it from becoming too dense.

You don’t have to use pumpkin beer for this recipe, but it works oh so well.  The pumpkin flavor mellows out as the bread bakes, and you’re left with bread that is slightly sweet, malty, and with just a little hint of spice.

The real star of the pumpkin beer bread after it cooks is the cheese.  I use a mix of grated parmesan cheese and crumbled parmesan cheese.  The crumbled cheese stays intact while it bakes so you have salty pockets of parmesan in your finished bread.

Parmesan Pumpkin Beer Bread

The last secret ingredient is good quality butter, which is cubed over the top of the dough before baking.  It melts with the heat of the oven and creates a crispy, salty exterior on the whole loaf of bread.  You’re welcome in advance.

Parmesan Pumpkin Beer Bread

Recipe inspired by Genius Kitchen’s Beer Bread

Here’s what you’ll need:

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1 ½ tsp kosher salt
  • 12 oz pumpkin beer
  • 8 oz parmesan cheese, half grated and half crumbled
  • 3-4 tbsp cold salted butter, cubed

Ingredients - Parmesan Pumpkin Beer Bread

To start, preheat your oven to 375.  Sift the flour and baking powder into a large mixing bowl.  Sifting the dry ingredients helps to prevent the bread from becoming too dense.  Add the kosher salt to the sifted flour and baking powder and stir to combine.

Next, grate and crumble your parmesan cheese.  I love using crumbled cheese in bread recipes like this – it creates these wonderful salty pops of cheese throughout the bread.  Something I never say no to.

Parmesan Cheese - Parmesan Pumpkin Beer Bread

Pour the beer into the dry ingredients and add the cheese.  Stir until the dough just begins to come together.  Over-stirring will also cause the bread to become too dense.  The dough will be wet and sticky but should stick to itself to stay together.

Dough - Parmesan Pumpkin Beer Bread

Grease a 9×5 loaf pan and spoon the dough into the pan.  Smooth the top of the dough evenly and add the cubed butter over the top.  The butter melts when it hits the oven, and it creates a crispy exterior around the bread.  I like to use salted butter for extra flavor in the crust.

Bake at 375 for 40-50 minutes.  The top should be puffed and browned.

Parmesan Pumpkin Beer Bread

Let cool slightly before serving.  The pumpkin beer bread straight from the oven will be warm and moist with a wonderfully crispy crust.  The bread can be stored covered at room temperature (similar to how you would store banana bread) for a few days.

My favorite time to eat this beer bread is after two days or so; the flavors become more pronounced as the bread rests and the sweet/salty balance is perfect.

Parmesan Pumpkin Beer Bread

Happy fall cooking 🙂

Bon appétit!

Parmesan Pumpkin Beer Bread

A perfect way to ease into fall cooking, this pumpkin beer bread is perfectly dense, sweet, and salty

Course Bread, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1 ½ tsp kosher salt
  • 12 oz pumpkin beer
  • 8 oz parmesan cheese half grated and half crumbled
  • 3-4 tbsp cold salted butter cubed

Instructions

  1. To start, preheat your oven to 375. Sift the flour and baking powder into a large mixing bowl.

  2. Grate and crumble your parmesan cheese.  Add both cheese and kosher salt to the dry ingredients.  

  3. Pour the beer into the mixing bowl with the rest of the ingredients. Stir until the dough just begins to come together. 

  4. Grease a 9x5 loaf pan and spoon the dough into the pan. Smooth the top of the dough evenly and add the cubed butter over the top. 

  5. Bake at 375 for 40-50 minutes. The top should be puffed and browned.
  6. Let cool slightly before serving.  Bread can be stored covered at room temperature for 3-4 days.  

 



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